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Barbecued Mustard Veal Cutlets


  • 60ml (1/4 cup) dry white wine
  • 2 tbs tamari (wheat-free soy sauce)
  • 1 tbs wholegrain mustard
  • 1 garlic clove, crushed
  • 4 (about 225g each) veal cutlets, excess fat trimmed
  • Salt & freshly ground black pepper
  • Panzanella salad, to serve
Barbecued Mustard Veal Cutlets


  • Combine the wine, tamari, wholegrain mustard and garlic in a large glass or ceramic bowl.
  • Add the veal cutlets and toss to coat in the marinade.
  • Cover with plastic wrap and place in the fridge for 10 minutes to develop the flavours.
  • Preheat a barbecue grill or chargrill pan on high.
  • Remove the veal cutlets from the marinade and reserve the marinade.
  • Season veal cutlets with salt and pepper.
  • Cook on grill for 2 minutes each side.
  • Reduce heat to medium and cook, basting the cutlets frequently with the reserved marinade, for a further 4-5 minutes each side for medium or until cooked to your liking.
  • Divide the veal cutlets among serving plates and serve with Panzanella salad.